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Original Package Instructions
10 minutes to a delicious Malaysian-style Coconut Curry
If using protein (chicken, paneer, vegetables) sprinkle the smaller packet (marinade) over cubed chicken or other protein. Add 2 Tbs each vegetable oil & water.  Mix to coat, set aside.
In a saucepan, add main contents of package to 1 cup boiling water.  Stir and simmer 1 minute.  Add 1 cup coconut milk, and simmer a few more minutes.
In a skillet, stir fry the protein, pour on the prepared sauce, and simmer till desired consistency.  
Serve over basmati rice with naan bread.
Prawns in Mango Coconut Sauce
A simply delicious dish, sweet mango and outstanding flavor 
In a saucepan, whisk  the Coconut Curry Sauce Mix in 1 cup boiling water till blended.
 Add 1 cup coconut milk or coconut cream.  Whisking constantly, bring to boil over medium heat.
 Add ¼ cup of Sweet Mango Chutney (any brand),  and stir well into the  sauce. 
 For extra richness, add 2 to 3 Tbs. cream.
 In a skillet, stir-fry the marinated prawns in 1 to 2 Tbs. vegetable oil until pink & cooked.
 Pour prepared sauce over cooked meat, and simmer a few more minutes.
 Serve over Basmati or Jasmine Rice.
Try substituting prawns with chicken, vegetables or tofu.
Mango Coconut Curry

Sweet mango brings out the coconut flavor
Prepare the Coconut Curry Sauce as per package directions, but substitute the cream with coconut milk.  When simmering at the end add 2 tbsp sweet mango chutney.  It brings out the coconut flavor, while adding a sweet & tasty edge.  Especially good when making chicken curry or prawn curry.  Serve with Jasmine rice.
Optionally, add some sliced red and green peppers to the meat when stir-frying it, before adding the sauce.
Thai Coconut Curry
If you like Thai, this one is for you 
A quick and easy curry dish:
* 1 lb boneless chicken breast, cut into 1” cubes.
* 1 each sweet potato, winter squash (peeled & seeded), zucchini,
eggplant (optional)
Dice all vegetables, and blanch them in hot water for several minutes.
Set aside.
Prepare Coconut Curry Mix as per directions on package.
Saute chicken breast in 2 TBS vegetable oil till done. Add diced blanched
vegetables and stir fry for a couple more minutes.
Add prepared sauce to the pan and simmer a few more minutes.
Add chopped basil, and serve over jasmine rice.

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